Editorial Reviews
Book Description
You can never have too much chocolate-as Linda Collister, author of Chocolate Baking and Heavenly Chocolate, is the first to argue. With Chocolate her third book on the subject, she gives simple methods for making many kinds of chocolates, including homemade Easter Eggs. Among a huge range of other treats are Devil's Food Cake, Sachertorte, Chocolate Waffles, Mississippi Mud Pie and three kinds of Chocolate Mousse. Instructions are straightforward and clear and the recipes are temptingly photographed by Martin Brigdale. All this talent means that, if you can buy only one book, Chocolate is definitely the one to choose.
Chocolate opens with a useful chapter on the basic techniques of working with chocolate-melting it, tempering it for use in making sweets and other techniques-all shown step-by-step. Baking recipes-both traditional and unusual-for cakes, cookies and tarts are all gloriously illustrated. Making cakes, ice creams, candy, plus drinks, sauces, toppings and icings are all covered in Linda's trademark simple, clear instructions and key recipes, too are show step-by-step.
Just about everything the passionate chocolate lover needs to know, including mail order sources and chocolate lovers' websites.
About the Author
Linda Collister is the author of two hugely popular books on chocolate - Chocolate Temptations and Heavenly Chocolate - as well as three landmark titles on baking : Bread : from Sourdough to Rye. The Baking Book, and The Bread Book. All were bestsellers around the world and the latter was runner-up for the Andre Simon Award. Her books have been translated into half-a-dozen languages and continue to be successful on both sides of the Atlantic. She spends her winters in London, where her children have become connoisseurs of the best chocolate Europe can produce, and her summers in Maine, where their investigations continue. Martin Brigdale has been a food photographer for twenty years. He has photographed over thirty cookbooks and has won awards in Britain, France, and the USA, including three Glenfiddichs, a Julia Child, and a Perigueux Award. Although photography is his chosen profession, he is an enthusiastic amateur cook. He photographed Linda Collister's previous book, Bread : from Sourdough to Rye.
Chocolate,Linda Collister,Martin Brigdale,Ryland Peters & Small Ltd,1841723193,Chocolate,Cookery (Chocolate),Cooking,Cooking / Wine,Courses & Dishes - Chocolate
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